Metodologias oficiais para análises físico-químicas em vinho

Abstract

Physicochemical analyzes on wines are necessary to monitor grape maturation, verify oenological potential, monitor fermentation and control wine quality, which must follow the identity and quality standards defined by the Ministry of Agriculture so that the wine can be sold and consumed. There are different analysis methodologies that can be carried out, from the classic methods recommended by the Ministry of Agriculture and OIV (International Grape and Wine Organization), and adapted ones, as well as methods that use more modern, semi-automated or automatic equipment.With this comes the concern in verifying the reliability of these different physical-chemical analysis methods, which are faster but often at an unfeasible cost for small wineries. Seeking to ensure the effectiveness of different physical-chemical analysis methods and their reliability, analyzes were carried out on wines of total acidity, volatile acidity, alcoholic content, pH, density and reducing sugar, in accordance with official analysis methodologies from the Ministry of Agriculture and using The electronic distiller, automatic titrator, hydrostatic balance and Wine Scan. The analyzes show that all samples taken meet the identity and quality standards recommended by the Ministry of Agriculture, Livestock and Supply (MAPA). However, these have a different parameter/behavior, where part of the results were different between the methodologies used. The results obtained show that the most coherent option would be to repeat and alternate between methodologies, in order to ensure the variables that may occur. From this, we have a strategy for continuous control of physical-chemical analyses, making it possible to correct errors or adjust equipment calibration curves based on other comparative analyzes, to obtain the most reliable results possible.